Canton Style Vegetarian Chowmein

Ingredients 

• 100 grams noodles, boiled
• 5 tablespoons oil
• 3 spring onion bulbs
• 2 teaspoons cornflour
• 1 1/2 cups vegetable stock
• 1 teaspoon garlic paste
• 6 button mushrooms, quartered
• 2 tablespoons soya granules, soaked in warm water for 15-20 minutes

Method

1. Heat 3 tablespoons oil in a non-stick pan, spread the noodles to make a bed.
2. Halve the spring onion bulbs vertically and then roughly slice them horizontally.
3. Heat 2 tablespoons oil in another non-stick pan. Take cornflour in a bowl, add ¼ cup vegetable stock and mix well.
4. When the underside of the noodle bed turns golden, flip it and cook till the other side gets similarly cooked.
5. When the spring onions soften, add garlic paste, mix and continue to saute till the raw smells disappear. Add mushrooms, soya granules and ¾ cup vegetable stock and mix well.
6. Add light soy sauce and mix well. Add salt and freshly crushed black peppercorns, mix well and cook for 1-2 minutes.
7. When the bed of noodles is evenly golden on both sides, drain and keep it on a serving plate.
8. Add red, green and yellow capsicum pieces to the mushroom mixture and remaining vegetable stock, mix well and cook for 2-3 minutes.
9. Add 2-3 tablespoons of cornflour slurry and cook till the sauce thickens.
10. Pour this sauce over the noodle bed and serve hot.

Nutrition Info